this one starts with a thick 'cakier' dough called a pate breton, then there's a layer of caramel in there that sticks that vanilla cremeux to the dough.

next, you ring that with some caramelized apples.

personally, i prefer a classic apple tart, kinda like that apricot one up there, only with apples. see how that works?

here's the apotheosis of the tarts we made.

this is a strawberry-rhubarb-pistachio tart.

let me break it down for you. there's a tart shell filled with pistachio cream. next you put a layer of strawberry gelee on that and a layer of rhubarb compote on that. then you cover that all up with pistachio creme legere and spray it a springy shade of green.

now, ring it with cut strawberries, cut, and serve.

a very nice pastry chef plated this up for us. she made it look as awesome as it tastes.